Lemon cake with poppy seeds and frosting

Instructions

Lemon cake

Heat the oven to 180 C convection.

Put all the ingredients in a mixing bowl and beat the batter for 1-2 minutes until smooth and even. If the batter separates, don’t worry. It’ll still be fine. Line a 25 × 30 cm form with baking paper. Pour the batter into the mold and bake the cake for 25-30 minutes. Insert a skewer into the cake to see if is cooked. Let the cake cool a bit while you make the syrup.

Sugar syrup

Boil the lemon juice and sugar in a small saucepan until the sugar is dissolved. Let it cool.

Punch holes in the cake with a fork and pour the syrup over the cake.

Cream cheese frosting

Whisk the butter until light and fluffy. Add the vanilla and lemon zest. Add the confectioner’s sugar a little at a time as you continue to whisk. Whisk in the cream cheese a little at a time and whisk well until there are no more lumps and the frosting is fluffy and even. Whisk the cream to a light foam and fold it gently into the frosting. Refrigerate until needed.

Spread the cream cheese frosting over the cooled cake and sprinkle a little extra lemon zest on top. Enjoy the cake immediately or refrigerate until serving. Enjoy!